Ingredients:

  • 1 lb ground beef
  • 1 lb turkey sausage
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oven-ready lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Brown the 1 lb ground beef and 1 lb turkey sausage in a large skillet over medium-high heat, stirring occasionally until the meat is rich brown, no longer pink, and reaches an internal temperature of 165°F (74°C); drain any excess fat.
  3. Add the diced onion and minced garlic to the skillet and sauté until translucent.
  4. Stir in 2 tbsp tomato paste, 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper; simmer for 10 minutes to concentrate the flavors.
  5. In a medium bowl, whisk the egg, then fold in 15 oz ricotta cheese, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  6. Spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
  7. Arrange 3–4 oven-ready lasagna noodles on top of the sauce, followed by one-third of the ricotta mixture, a layer of meat sauce, and a handful of mozzarella cheese.
  8. Repeat the layering process until all ingredients are used, finishing with a generous final layer of mozzarella and 1/2 cup grated Parmesan cheese.
  9. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for another 20 minutes until the cheese is bubbly and golden brown.
  11. Let the lasagna rest for 15 minutes before slicing into 12 squares to ensure clean layers.